Pin It There's something about spiralizing vegetables that makes me feel like I'm creating something entirely new, like I'm giving zucchini a second life. One afternoon, I had a pile of garden zucchini and wanted something cool and satisfying without turning on the oven. That's when I landed on this peanut noodle situation, and it became the kind of dish I crave when the weather gets warm and my appetite wants to be convinced that healthy can actually taste exciting.
I made this for my sister's book club potluck, and I remember being nervous about bringing something that didn't require an oven or stove. But watching everyone go back for seconds, mixing their own ratio of sauce to noodles, swapping stories about their favorite Asian dishes, I realized this salad has a way of bringing people together without any fuss or pretension.
Ingredients
- Zucchini, spiralized (4 medium): This is your base, and it matters that they're medium-sized, not enormous. Larger zucchini tend to be watery and less tender; medium ones stay crisp and hold the sauce beautifully.
- Shredded carrots (1 cup): They add natural sweetness and a satisfying crunch that stays even as the salad sits.
- Red bell pepper, thinly sliced (1): The pepper brings brightness and visual appeal, so don't skip it or swap it for something that won't add that same pop.
- Scallions, thinly sliced (2): These add a subtle onion bite without being overwhelming; they're the quiet backbone of the flavor.
- Fresh cilantro, chopped (1/2 cup): If you hate cilantro, double the scallions instead. If you love it like I do, don't be shy with the handful.
- Roasted peanuts, chopped (1/4 cup plus extra for garnish): Use good ones, the kind that taste like actual peanuts. It makes a real difference in the final bite.
- Creamy peanut butter, natural and unsweetened (1/3 cup): This is the heart of the sauce. Natural peanut butter gives you control over sweetness and keeps the sauce tasting authentic.
- Soy sauce or tamari (2 tablespoons): Tamari is your gluten-free friend, and honestly, it's become my default because it's just cleaner tasting.
- Rice vinegar (1 tablespoon): The vinegar is what keeps everything from tasting heavy. Don't skip it or substitute it with regular vinegar, which tastes too sharp.
- Honey or maple syrup (1 tablespoon): A touch of sweetness to balance the heat and salt. Maple syrup works beautifully if you're avoiding honey.
- Toasted sesame oil (1 tablespoon): Use the real stuff, not the neutral version. One tablespoon is all you need; it's potent and delicious.
- Fresh lime juice (1 tablespoon): Bottled lime juice works in a pinch, but fresh makes the whole sauce taste alive and bright.
- Sriracha or chili garlic sauce (1 teaspoon, optional): Start with less if heat isn't your thing; you can always add more, but you can't take it back.
- Warm water (2-4 tablespoons): This adjusts the sauce consistency, so add it slowly and taste as you go.
- Sesame seeds (1 tablespoon) and lime wedges for garnish: These final touches feel small but they're what make the dish feel finished and special.
Instructions
- Prep your vegetables:
- Spiralize your zucchini into a large mixing bowl, then add the shredded carrots, sliced bell pepper, scallions, and cilantro. You'll want everything prepped and ready before you touch the sauce, so the vegetables stay fresh and crisp.
- Build the peanut sauce:
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha if you're using it. Start with 2 tablespoons of warm water and whisk until the sauce is smooth and pourable, adding more water a tablespoon at a time if it feels too thick.
- Toss everything together:
- Pour the sauce over your vegetables and toss thoroughly, making sure every strand of zucchini gets coated. This is where the magic happens, and it takes about a minute of good tossing to get everything evenly dressed.
- Add crunch and garnish:
- Scatter the chopped peanuts over everything and toss one more time, then transfer to serving bowls or a platter. Top with sesame seeds, extra peanuts, fresh cilantro, and lime wedges.
- Serve or chill:
- You can eat it immediately while everything is crisp and cold, or let it sit in the fridge for 20 to 30 minutes if you prefer the flavors to meld together more.
Pin It What I love most about this salad is that it proved to me that vegetables don't need to be complicated or time-consuming to feel like a real meal. It's become my go-to when I want something that feels both nourishing and exciting, something I can throw together on a busy weeknight without sacrificing flavor.
Why This Works as a Complete Meal
The combination of raw vegetables, creamy sauce, and protein from the peanuts and sesame creates a bowl that feels substantial without being heavy. The zucchini noodles mimic pasta without the carb load, and the sauce is rich enough to satisfy even when you're not eating grains or protein from meat. I've served this to people who were skeptical about vegetarian eating, and it's changed some minds.
Making It Your Own
This recipe is honestly a jumping-off point rather than a strict formula. I've made it with shredded daikon radish when I didn't have zucchini, added grilled tofu for protein when I wanted it, and swapped the peanut butter for almond butter when someone had an allergy. The sauce method stays the same, but the base can shift depending on your mood, your garden, or what's on sale at the market that week.
Pairing and Storage Tips
This salad pairs beautifully with crisp white wine, cold iced tea, or even a cold beer if that's more your speed. It's also genuinely refreshing alongside grilled fish or chicken if you want to add more protein. For storage, keep the sauce separate if you're planning to eat it over a couple of days; toss it together just before serving to keep the vegetables crisp and the noodles from getting soggy.
- Make the sauce up to three days ahead and store it in a container in the fridge, then toss it with fresh vegetables whenever you want to eat.
- If you're prepping for meal prep, spiralize your zucchini fresh on the day you want to eat it; pre-made zucchini noodles release water and turn mushy.
- This bowl is best eaten within a few hours of assembly, but the flavors actually improve slightly if it sits for 20 to 30 minutes before you dig in.
Pin It This salad has become my answer to those moments when I want to eat something that feels good in my body and tastes exciting on my tongue. It's one of those recipes that reminds me why I love cooking in the first place.
Recipe FAQs
- → Can I substitute the peanut butter for a nut-free option?
Yes, sunflower seed butter works well as a substitute to keep the creamy texture and nutty flavor without peanuts.
- → How can I make this dish spicier?
Adding extra sriracha or chili garlic sauce to the peanut sauce will increase the spice level to your preference.
- → Is it necessary to spiralize zucchini, or can I use other vegetables?
While spiralized zucchini is traditional, you can use spiralized cucumber or carrot for different textures and flavors.
- → What are good protein additions for this dish?
Grilled tofu, shredded chicken, or edamame make excellent protein add-ons that complement the fresh flavors.
- → Should this dish be served immediately or chilled?
It can be enjoyed right after preparation or chilled for 20-30 minutes to enhance the flavors and crispness.